Chilling time:
1 hr

Special equipment:
9in (22cm) tart pan food processor with blade attachment (optional) baking beans

Ingredients:
1¼ cups all-purpose flour, sifted, plus extra
for dusting
7 tbsp unsalted butter, chilled and diced
¼ cup sugar
1 large egg yolk
finely grated zest of ½ lemon

For the filling:
9 tbsp unsalted butter, softened
½ cup sugar
3 large eggs, at room temperature
½ tsp almond extract
1¼ cups ground almonds
1⁄3 cup good-quality raspberry jam
¼ cup sliced almonds
confectioner’s sugar, to serve

Method:
1 To make the pastry, rub the flour and butter together until they form fine crumbs, or pulse-blend in a food processor. Stir in the sugar. Beat the egg yolk with the lemon zest and add to the crumbs, bringing the mixture together to form a soft dough. Wrap in plastic wrap and chill for 1 hour.

2 Preheat the oven to 350°F (180°C). Roll out the pastry on a well floured surface to a thickness of no more than 1⁄8in (3mm). Should it begin to crumble, bring it together with your hands. Use it to line the pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the base all over with a fork. Line the pastry shell with parchment paper and weigh it down with baking beans.

3 Place the pan on a baking sheet and blind bake it for 20 minutes. Remove the beans and the paper and return it to the oven for another 5 minutes if the center still looks a little uncooked.

4 To make the filling, cream together the butter and sugar until pale and fluffy. Beat in the eggs and almond extract until well combined. Fold in the ground almonds to form a thick paste.

5 Spread the jam over the base of the cooked crust. Pour the almond cream over the jam layer and use a palette knife to spread evenly. Scatter with the almonds.

6 Bake in the center of the oven for 40 minutes, until golden brown. Remove from the oven and allow to cool for 5 minutes. Then take a small, sharp knife and use it to trim the excess pastry from the edges of the tart, being careful to cut down and away from the tart so that no crumbs go on to the surface of the tart. Allow to cool before dusting with confectioner’s sugar to serve.

STORE:
The baked tart will keep in an airtight container for 2 days.

PREPARE AHEAD:
The unfilled pastry shell can be prepared ahead and stored in an airtight container for up to 3 days or frozen for 12 weeks.

BAKER’S TIP:
Leaving an overlapping edge to the pastry allows you to trim after baking for a neat, professional finish. When trimming, be careful to cut down and away from the tart, so that no crumbs fall on the surface

Bakewell Tart Recipe